Tuesday, May 17, 2005

Buffalo Chicken Pizza

Buffalo Chicken Pizza (Adapted from Rachael Ray)

cornmeal, for dusting
12 ounces prepared whole-wheat pizza dough (I used our favorite recipe)
2 tablespoons butter
1 tablespoon Worcestershire sauce
2 1/2 tablespoons cayenne pepper sauce
1/2 cup tomato sauce
9 ounces cooked chicken breast meat (about 3, 4 ounce raw pieces), thinly sliced
4 ounces (about 1 cup) shredded Monterey Jack cheese
2 ounces (about 1/2 cup) crumbled blue cheese
1/3 cup thinly sliced scallions

Preheat oven to 425 degrees with a pizza stone placed on the lowest rack.

Sprinkle enough cornmeal to lightly cover a pizza peel. Stretch and roll out dough to a rough 12 to 13" circle and transfer to the cornmeal-dusted peel.

Heat a skillet over medium - add butter and allow to melt. Stir in Worcestershire, cayenne pepper sauce and tomato sauce. Add chicken to the sauce and toss to coat. Pour mixture over the pizza crust and evenly arrange chicken on top. Scatter the two cheeses and scallions over the top. Slide pizza onto the stone and bake until the crust is golden, about 14 to 18 minutes. Remove and let cool slightly before serving.

Makes about 4 servings.

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